Chef «Coup de Coeur» with semi-candied blackcurrants

Preparation steps

1. Shortbread dough

   Mix salt with sugar and butter. Add eggs and finally almond powder and flour. Leave aside for 2 hours and spread on a 40 cm x 60 cm sheet and put on a square cake pan. Precook the dough during 12 minutes at 145°C.

2. «Grand ma’s» paste

   Bring to a boil the butter. Mix the eggs with sugar and add the almond powder. Add the milk and cream. Gradually add butter. Add the semi-candied blackcurrants and the chopped chestnuts. Bake at 160°C during 30 minutes.

3. Blackcurrant coulis

   Heat the blackcurrant puree with sugar and pectine. Bring to a boil during 5 minutes then add the blackcurrant liquor and the gelatine mass. Pour the coulis on the cooled shortbread biscuit. Put the square cake pan in the freezer.

4. Whipped cream

   Whip the cream and pour onto the coulis.

5. Rum Mount Gay® chestnut cream

   Mix all ingredients.

6. Glaze

   Heat the glaze-water mix at 80°C.

7. Final touch

   Set the square cake based on the pattern and freeze. Spray the glaze on the frozen cake with a spray gun. Drop few meringues, some fresh blueberries and sprinkle silver flakes.